- 15 g butter
- 3 large potatoes, peeled and sliced into thick rounds
- Sea salt and freshly ground black pepper
- 6 hake fillets, about 170 g each
- 1 clove garlic, crushed
- 1 T parsley, chopped
- 6 shallots, finely chopped
- 1 cup cider
- 2 T cream
Preheat oven to 180°C.
Place the potatoes and the butter in an ovenproof dish and bake for 20 minutes.
Season the hake fillets and add to potatoes. Sprinkle the garlic, parsley and shallots on top.
Cover the hake fillets with cider and bake for 10 minutes. Add the cream and bake for a further 5 minutes, or until the fish is cooked through.
Cook’s note: Merluza a la Sidra combines the delicate flavour of hake with sweet cider to produce a delicious Spanish fish dish.